T. Colin Campbell, Thomas M. Campbell, and Howard Jacobson at Kripalu Center for Yoga and Health
T. Colin Campbell, along with his co-authors of The China Study, Thomas Campbell, and Whole, Howard Jacobson, will present a workshop on the power of a whole-foods, plant-based (WFPB) diet at Kripalu Center for Yoga and Health in Stockbridge, Mass., on August 15 – 17, 2014. More information can be found here.
Jim Hicks, author of Healthy Eating, Healthy World, has released a four-minute informative video on the history and details of his “4Leaf Solution.”
The Cardiac Wellness Program at Montefiore hospital, created and co-founded by Dr. Robert Ostfeld, promotes a plant-based, whole food diet and the patients enrolled are seeing dramatic improvements to their health and well-being. It’s a nutrition-focused program inspired by The China Study.
Vegan hiker Josh Garrett will attempt to break a speed record on the 2655-mile Pacific Crest Trail, to raise awareness for the benefits of a plant-based lifestyle.
From guacamole to eating before you leave the house, this write-up of some ways your health can survive the summer season is seriously helpful.
An interview with John Schlimm on becoming vegan, his upcoming book, and more is featured on the Denver Westworld blog. A delicious recipe for Italian Herb Burgers on Focaccia is also included.
PlantBasedResearch.org is a new online library that collects and organizes peer-reviewed, scientific research relevant to plant-based nutrition. The site promotes interest and investigation of plant-based nutrition to the public and the academic community.
The University Daily Kansan discusses how the number of young vegetarians is growing.
Author and clinical researcher, Dr. Neal D. Barnard, connects diet with neurological health and memory in his new book Power Foods for the Brain.
Ashley Flitter, the Unintentional Vegan, is interviewed by Howard Jacobson, coauthor of Whole, for the new Wholevana Community. It’s a great interview about “health, the impact of Jonathan Foer’s book Eating Animals on her food choices, and the challenge of eating plant-based in a predominantly meat- and cheese-eating part of the world.”
This summer, you can get the crunch you crave in salads and other dishes by adding jicama, a delicious low-calorie vegetable to your meals.